SAUTéED GREEN BEANS AND SHALLOTS
Crumbled blue cheese and bacon give this green bean side an elegant taste without any fuss.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In large saucepan, heat 2 quarts (8 cups) water to boiling. Add green beans. Cover; cook about 5 minutes or until crisp-tender. Remove green beans from boiling water; immediately plunge into ice water until cold. Drain.
- Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
- Cook shallots in reserved bacon drippings over medium heat, stirring occasionally, until tender. Add green beans, salt, black pepper and red pepper; cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
- Spoon bean mixture into serving dish. Sprinkle with cheese and crumbled bacon.
Nutrition Facts : Calories 110, Carbohydrate 11 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg
SAUTéED GREEN BEANS WITH SMOKY SHALLOTS
Tender green beans topped with smoky sauteed shallots instead of bacon. This vegetarian (and vegan!) side is a welcome addition to the holiday table.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add green beans and cook for one minute. Lift the beans out of the water and plunge them into a bowl of ice water to cool and stop the cooking. Drain and set aside.
- Set a large saute pan over medium-high heat. Add coconut oil. When melted and shimmering-hot, add shallots. Cook, stirring occasionally, until tender and starting to turn golden, about 10 minutes. Add the smoked paprika, salt, and pepper. Stir and cook until the shallots are well-browned, 2-4 additional minutes. Transfer to a paper-towel-lined baking sheet to drain the excess oil. Set aside.
- Allow the saute pan to cool enough so you can wipe out the excess oil. Return to the stove over medium heat. Add 2 teaspoons coconut oil. When hot, add the blanched green beans, red pepper flakes, and a pinch of salt and pepper. Cook, stirring occasionally, until heated through, 1-2 minutes. Taste and add additional salt and pepper if desired. Transfer to a platter and top with smoky shallots. Serve.
SHALLOT SAUTEED GREEN BEANS
Sautéing the green beans with shallots after blanching make this dish a delicious alternative to just steaming or boiling. Toss in some cooked, crumbled bacon or sauteed mushrooms to add your own flair. Great with mashed potatoes and fried chicken, or add some sesame oil and pair with steamed rice.
Provided by Waylando
Categories Lunch/Snacks
Time 30m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring 6-7 quarts of water to a boil in a large, deep pot. When at a rolling boil, add two pinches of salt.
- Carefully add the washed and trimmed green beans.
- Stir gently for 30-45 seconds, or until the beans turn a bright green color. The ideas is not only to blanch them, but to partially cook them.
- After 30-45 seconds have passed, drain beans into colander. Toss beans to remove any excess water and leave to drain.
- Melt butter over low heat. When foaming subsides, add olive oil. Add the shallots in handfuls, separating the layers while sprinkling into the pan.
- Allow the shallot to cook over medium heat until it becomes slightly translucent.
- Add beans, boost heat to medium high. Toss the beans with the butter and oil until all are coated.
- Continue to toss the beans every few minutes, or until they are cooked through and a little browned. Add salt and pepper to taste.
SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC
Crisp-tender green beans are elevated with sweet sauteed shallots and a bit of garlic.
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC
Crisp-tender green beans are elevated with sweet sauteed shallots and a bit of garlic.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
SAUTEED GREEN BEANS WITH SHALLOTS
This is great to make at Thanksgiving...it tastes as good at room temperature as it does when it is hot, so you can move it off the stove to make room for more cooking! It's also quick to make, so its perfect for weeknight dinners. From Southern Living, but altered to my tastes.
Provided by breezermom
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the green beans according to the package instructions.
- Melt the butter in a skillet. Saute the shallots over medium to medium high heat, depending on your preference of crispness. (I like them crisp). Add minced garlic if you are using it. (Add when shallots are almost to your desired level of doneness).
- Stir in balsamic vinegar and grape tomatoes. Sprinkle with salt and pepper to taste. Saute 2 more minutes.
Nutrition Facts : Calories 75.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 38.6, Carbohydrate 8.6, Fiber 3.1, Sugar 1.2, Protein 2
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